Gooseberry & ginger fool with coconut streusel

by Roopa Gulati

A cooling dessert for high summer


For the streusel:
100g plain flour
50g icing sugar, plus extra for dusting
50g desiccated coconut
100g butter, chilled, diced

For the fool:
250g gooseberries, topped and tailed
50g stem ginger, finely chopped
2 tbsp stem ginger syrup
3 tbsp ginger wine, optional
2-3 tbsp caster sugar
200g Greek yoghurt
1-2 tbsp icing sugar
1 tsp vanilla extract
200ml double cream


First make the streusel. Combine the flour, a pinch of salt, icing sugar and coconut in a mixing bowl and whisk to combine everything.

Add the butter and rub in with your fingers until the dough comes together in large clumps. Transfer the rough crumbs to a plastic bag and chill for at least 2 hours, or keep in the freezer for up to 1 month.

Heat the oven to 160C. Arrange the rough and flattish clumps of streusel, about 2-3cm in length, on a parchment-lined baking tray. Bake for about 15 mins, until golden. Cool slightly before breaking the streusel into smaller pieces. Set aside.

Put the prepared gooseberries in a pan with the chopped stem ginger, syrup and wine if using. Cook over a low heat until the fruit softens. Add the sugar and continue simmering until the fruit breaks down, mashing it with the back of a spoon if needed. Cool before putting in the fridge.

Whisk the yoghurt with the icing sugar and vanilla and add the cream. Continue whisking it until thickened. Fold the gooseberries into the cream and spoon into glasses. Top with a heap of coconut streusel, dust with icing sugar and serve straight away.

Recipe: Roopa Gulati